This is the stir-fry recipe I’ve been using and adapting for 4 years. It’s great when you have left over meats and veggies:)
I served it with chinese vermicelli noodles since Jeff likes them so much, but really, I think rice goes better:)
1 steak (I used a rib-eye that was on sale)
1 package of broccolini (I buy mine at Trader Joes; you could use regular broccoli or baby broccoli)
1 clove garlic
1 t. ginger, grated
1/2 yellow onion, sliced thick
1 T. sesame oil
5 T. soy sauce
1/2 c. water
1 T. cornstarch
1/2 t. sugar
white sticky rice, made according to the package. I also like brown jasmine rice:)
Preheat the oven to 35o degrees. To make the steak, place 1/2 T. olive oil in a frying pan. Sprinkle salt and pepper on steak. Heat the pan on high and wait for the pan to start steaming, then place the steak on the HOT pan, searing it on both sides, about 1 minute on each side. Then transfer the steak onto a foil covered baking sheet and bake in the oven for 10 minutes. Pull the steak out, wrap the foil around it, and let it rest for 10 minutes. After the steak has rest, cut it thin and at an angle. Save until needed.
Meanwhile, make the stir-fry sauce by combining the soy sauce, water, sugar, and cornstarch into a small bowl.
In a large saucepan, heat sesame oil. Add onions and broccolini. Cook until tender, about 8 minutes. Add garlic and ginger. Cook for 2 more minutes. Add stir-fry sauce. Bring to a boil and mix. At the VERY end, add the steak. Stir to coat and serve immediately. Serve over prepared rice.